Brown garlic and chili (powder) in plenty of olive oil in a heavy-bottomed pot until it takes on a bit of color over medium-high heat.

Cut the tops off the tomatoes and dice them into large pieces. Add them to the pot so they get a bit of color too, then add the peeled tomatoes and white wine.

Reduce the heat and let it simmer with the lid on for 15-20 minutes.

Use an immersion blender to puree/blend the dish and season it with lemon juice, sugar, salt, pepper, and balsamic vinegar.

Increase the heat and warm everything through well.

Meanwhile, cut the bread and fresh basil into smaller pieces.

Add the bread to the sauce and stir well. 

Next, add the vegetable broth and let it boil for a few minutes.

Season again with salt, pepper, and lemon juice.

Sprinkle the chopped basil, grated Parmesan, and a little olive oil over the dish and serve immediately.